Gastronomy: the Confrérie du cassoulet de Toulouse will (finally) see the light of day, and it promises
By Maxence Dourlen
This is an anomaly that is about to be erased. In the shadow of the Great Brotherhood of Cassoulet de Castelnaudarythat of Toulouse is about to emerge.
This Thursday, April 7, 2022, Guy Pressenda spear by alliance the Toulouse Cassoulet Brotherhoodat the restaurant At Mustache in Beauzelle. A pride for the new president, named attached to the local gastronomic heritage. “Toulouse cassoulet must be defended and must exist,” he says. It’s a simple dish, no frills, with Laugarais beans, Toulouse sausage, of course, duck confit, purple garlic from Cadours… Only good, natural products! »
The idea, with the creation of this brotherhood, is neither to overshadow the oldest, nor to compete. “We want to work together,” says Guy Pressenda.
Already 40 members
Before setting up this project, the general president of Umih Midi-Pyrénées surrounded himself with around forty figures from the local cuisine. “I got my network working, nothing more for the moment. We will increase in number fairly quickly, we must mobilize everyone. »
The office of Grand Master was given to Andre Audouyalias “Mustache”, and that of great mistress at Sophie Conquet, head of works in the catering sector of the hotel school in Toulouse. And before the high mass on Monday, enthusiasm prevails in the ranks of the very young brotherhood.
“We are eager to highlight our know-how, we want Toulouse cassoulet to be recognized and identifiable. It’s still too difficult to know where to eat this good dish in the area even if excellent addresses exist, of course. »
Of course, the brotherhood will equip itself with specific outfits, especially for induction ceremonies.
“It will be folkloric, but rather simple, concedes the one who was inducted into the Great Brotherhood of Cassoulet de Castelnaudary two years ago. The outfit will consist of a horse-dealer blouse with, just below, a kind of harness with the coat of arms of the city embroidered. The women will have red berets and the men black berets… I let you guess why! »
A little nod to Toulouse Stadium, but also to the great Blagnac restaurateur Marcelin Pujol, who died in 2010. “I worked in his restaurant, it was he who trained me, gave me the taste for cassoulet… The creation of the Confrérie du cassoulet de Toulouse is also a way of paying homage to him. One thing is certain, cassoulet is (also) from Toulouse.
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